Salted Egg Yolk and Bacon Zongzi

Name: Salted Egg Yolk and Bacon Zongzi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice; 85g bacon; Several Salted egg yolk; 50g Soy sauce; 50g Oyster sauce

by Tian Luo girl

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Today is the Dragon Boat Festival, I wish you all a happy holiday!
For the Dragon Boat Festival, Hangzhou wants to eat "five yellows", that is, five yellow croakers, yellow eels, egg yolks, rice wine and cucumbers (cucumbers are inexplicable and the painting style is not right). It seems that there is no special need to eat zongzi. Yes, but after all, zongzi is eaten on national holidays, so it is natural to eat zongzi. It is estimated that it is to eat the egg yolk at the same time. The southern rice dumplings are basically soy sauce dumplings, and then the pork belly and egg yolk are added. How can I forget the gluttonous variety of egg yolk dumplings?
This year’s Dragon Boat Festival is at school (it seems to be at school every year...), and the weather is very hot, so it’s not convenient to buy some fresh meat, especially the fatty pork belly, so I chose bacon with more fatty meat instead. , Salted egg yolk must be said, this is my own pickling, because there is no high-gluten flour in the nearby supermarket, so I put another egg white in order to make the bread to reach the protein content standard, so-the egg yolk is gorgeous Li's is left. I don’t like to always make margaritas. It’s like if you can just pickle salted egg yolks with a little bit of salt. I tried it and it was really successful. This photo didn’t take a long time to marinate and didn’t have a lot of oil. After eating it, I will improve the formula next time, and the test will be published successfully. It will benefit everyone who is also confused~
Think about how I can use leftovers in a reasonable way. I guess my linear programming teacher will be very pleased to see it, haha~

Ingredients

Salted Egg Yolk and Bacon Zongzi

1. Soak the glutinous rice for two hours to half of the time, filter out the water, add soy sauce and oyster sauce and continue to soak overnight

2. Then stir in the bacon cut into small pieces, the fatter one

3. These are the first two salted egg yolks I pickled. The salt shells are washed off, and they are crystal clear

4. The plug-in is on! Call everyone the pyramid-shaped zongzi-first, the two leaves are rotated 90 degrees in opposite directions (forgive me for freeing one hand to take pictures...)

5. Put in a little bit of rice to plug the sharp corners, then put in the salted egg yolk

6. Stuffed with glutinous rice and bacon

7. Cover with a zong leaf

8. Fold the top and bottom to the middle (forgive me for taking pictures with one hand)

9. Fold the rest to the middle, maybe one more layer

10. Then tie it up. If you are not a late-stage obsessive-compulsive disorder like me, just tie it up. If you happen to be just like me, you must be symmetrical and beautiful... Then tie it like this. The language is not easy to express, and the solid geometry is well practiced. Know it right away~

Tips:
1. For the taste, bacon one! set! want! fat!
2. Oyster sauce is not available or can be left alone. I think oyster sauce has a special sweetness and put it (Oyster sauce has a shelf life of two years and I thought mine was overdue and scared me...)
3. It is best to use fresh zong leaves concave shape. The fluff behind the fresh leaves is not very slippery. I used dried zong leaves last year, and I couldn’t take pictures at all.
4. The language of binding is difficult to describe. The secret is "wind up left, clockwise" (private chat that I really want to figure out~)